Ingredients
- 1 1/2 cups canned low sodium beef broth
- 1 (1/2 ounce) package dried porcini mushrooms
- 3 tablespoons vegetable oil
- 1/4 cup unsalted butter
- 8 ounces cremini mushrooms, trimmed,cleaned and thickly sliced
- 1 lb beef tenderloin, cut into strips about 2 inches long and 1/2 inch wide
- kosher salt
- fresh ground pepper
- 3 tablespoons flour
- 1 medium onion, thinly sliced
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 5 tablespoons creme fraiche
- 12 ounces egg noodles or 12 ounces fresh egg fettuccine pasta, cooked
- 2 tablespoons chopped fresh parsley
Directions
-
Combine the beef broth and dried porcini in a small saucepan.
-
Bring to a boil, remove from heat, cover, and let steep for 30 minutes.
-
With a slotted spoon, lift the porcini out of the broth, chop coarsely and set aside.
-
Strain the broth through a sieve and set aside.
-
Heat 1 tbsp of the oil and the butter in a large skillet (not a non-stick) over medium high heat.
-
When the oil is hot, add the cremini mushrooms and saute, stirring often until they are browned, 5- 6 minutes.
-
Transfer to a bowl.
-
Season the beef strips generously with kosher salt and pepper and dredge in the flour.
-
Add 2 tbsp oil to the pan and heat over medium-high heat.
-
When oil is hot, add the beef, spreading it in a single layer.
-
After about a minute, turn each piece to brown the other side.
-
Don’t overcook!
-
Work quickly, the whole process only takes a couple of minutes.
-
Remove beef to the same bowl with the cremini.
-
(Work in smaller batches, if you prefer).
-
Melt the remaining 3 tbsp butter in the pan over medium-high heat.
-
Add the onion.
-
Saute, scraping up the browned meat bits at the bottom of the pan.
-
When the onions just start to brown (about 4- 5 min), pour in the reserved porcini soaking broth.
-
Stir in the mustard, Worcestershire sauce, porcini, cremini and beef, along with any accumulated juices.
-
Bring to a simmer while stirring.
-
Cook just until the sauce thickens slightly, 1- 2 minutes.
-
Reduce heat to low and stir in the creme fraiche, just until it’s incorporated and heated through.
-
Taste, and adjust seasonings.
-
Serve over cooked noodles, sprinkled with parsley.